Dracula's BBQ-Glazed Beef Rump
with Creamy Potato Mash & Shivery Slaw
Did you hear that? Something just made a noise that sounds oddly like a rumbling stomach. It's best to offer this hungry beast a creamy and charred corn slaw with some crisp roast potatoes. If that isn't enough, we heard it's favourite is chicken with a startling Caribbean jerk seasoning. That should placate any hungry beast at your table.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potatoes
1
carrot
1 bag
baby spinach leaves
1 bag
Shredded Cabbage Mix
1 packet
mayonnaise
(Contains Egg; )
1 packet
Beef Rump
1 sachet
All-American Spice Blend
1 packet
BBQ sauce
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Boil the kettle. Half-fill a large saucepan with boiling water. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter and milk to the potato and season generously with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled. Little cooks: Get those muscles working and help mash the potatoes!
• While the potato is cooking, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. • In a medium bowl, combine All-American spice blend, a drizzle of olive oil and a pinch of salt. Add beef rump and turn to coat. • Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook beef, turning, for 5-6 minutes, or until cooked to your liking. Transfer to a plate to rest.
• While the beef is cooking, grate carrot. Roughly chop baby spinach leaves. • In a large bowl, add carrot, baby spinach, shredded cabbage mix, mayonnaise and a drizzle of olive oil. Toss to combine. Season to taste. • In a small bowl, combine BBQ sauce and a splash of water.
• Slice beef rump. • Divide beef, mashed potato and slaw between plates. • Drizzle BBQ glaze over beef to serve. Enjoy!
Little cooks: Add the finishing touch by drizzling over the BBQ glaze!